Dukat dill is both gorgeous, and huge! It stands about 3 to 4 feet tall, and it is growing a fireworks of flower heads.
Dill pairs absolutely excellent with salmon or other seafood dishes. You can use the seeds, flowers, or fern like leafs in vinaigrette, pickles, and you can add it to tzaziki sauce, egg salad and salad dressings as well.
If you pick the flower heads that form, you can continue to harvest the leafs for savory dishes! You can even dry bundles of dill leafs so you can stick the dill in spice jars.
This herb is native to the Mediterranean and also can be found as a native in Asia.
Dukat Dill attracts bees, butterflies, hoverflies, lacewings, ladybugs, predatory wasps, and tachinid flies. It repels unwanted pests such as aphids, spider mites, and squash bugs. As a bonus, it is deer resistant!
Tzaziki sauce
- ½ cup finely grated cucumber
- 1 cup greek yoghurt or sour cream
- 1 tbsp mayonnaise
- 1 tablespoon lemon juice
- 1 garlic clove, pressed
- ¼ teaspoon salt
- 1 tablespoon fresh chopped dill
Combine all ingredients, then let the flavors blend in the refrigerator for at least an hour before using. It is amazing with lamb or gyros meat, it also works really well with halibut or salmon to make for a refreshing topping. Enjoy!